Chilaquilas

Latin flavors + breakfast = happy me! Plus my one weakness on this planet happens to be tortilla chips.

1 pound tomatillos

1 tbsp olive oil

1 small onion or 1 shallots

2 minced garlic cloves

1/2 tsp ground cumin

1/2 tsp oregano

2/3 cup chopped cilantro

1 serrano chile

2 tsp kosher salt

4 cups corn tortilla chips

1 tbsp butter

4 eggs

1/4 cup crumbled feta

Remove husks and wash the tomatillos. Boil in some water to soften, about six minutes.

Heat up a pan over medium heat and add oil. Throw in shallots and garlic.

Toss in seasonings.

Place tomatillos, onion mix, serrano and cilantro in a blender. Blend that baby!

Put chips in the pan.

Pour baby pour.

Cover the chips. Once they start to get soft, place on a plate, a bowl, your mouth.

Serve with eggs and sprinkle with feta. Can you believe this is a breakfast dish? Oh snap!

Nom nom nom nom!

From Jeffrey Saad’s Global Kitchen

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